Dates, almond and coconut bonbons

(For 8 bonbons)

• 100gr diced Medjool dates
• 1 whole Medjool date
• 20gr mixed orange and lemon peel candied
• 2 stems Zallotti Blossom
• 8 Anise Blossoms
• 25gr ground almond
• 1/3 tsp almond essence
• 1 tsp dark rum
• 20gr desiccated coconuts

• Using a mixing bowl, mix together the diced dates, mixed peel, ground almond, almond essence, dark rum and the flowers of one stem of Zallotti Blossom. 
• Divide the mix into each portion and form each portion into ball using the palm of your hands. 
• Roll each bonbon into the desiccated coconuts. 
• Make some fine slices out of the whole date and top each bonbon with one. 
• Finish the presentation with the flowers of the other stem of Zallotti Blossom and the Anise Blossoms. 
• Enjoy. 

Recipe: Franck Pontais